Slow Cooker Macaroni and Cheese II
Description
A creamy, cheesy classic made easy in the slow cooker. This version blends multiple cheeses for rich flavor, cooked low and slow to achieve a perfectly gooey, comforting mac and cheese without the stovetop hassle.
Ingredients
- 2 cups evaporated milk 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter
- 3 1/2 cups cubed cheddar cheese 1 (8 ounce) package macaroni
Directions
- Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.
